News & Recipies

POST DATE:20 January 2017

NEW STEAKHOUSE IN OXFORD NOW OPEN!

The day has finally arrived, Marco Pierre White Steakhouse Bar and Grill Oxford is now open!


After months of preparation, renovation and determination…

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POST DATE:16 September 2016

HOW TO MAKE THE PERFECT MISTAKE, ETON MESS

Watch this great video of Marco making an all-time classic. He takes his inspiration from one of his favourite childhood desserts, the Knickerbocker Glory. Let us know what you think - tweet us or post on our Facebook page.

Facebook: Marco…

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POST DATE:13 September 2016

WHEELER’S SEAFOOD CURRY

Fresh mango, buttered rice 

There’s nothing like a good curry. Why not try this great Marco Pierre White recipe shared with you to celebrate Wheeler’s new menu launch. A mild and light curry, perfect as a mid-week dish.

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POST DATE: 9 September 2016

VELOUTÉ OF PUMPKIN

With parmesan croutons

To launch the new Wheeler’s menu, we are getting into the autumn season with this heart-warming dish, Velouté of pumpkin with parmesan croutons.

It’s getting to that time of the year when all you want…

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POST DATE:28 June 2016

Vicky Wainwright Named Marco Pierre White’s Chef of the Year

L - R Sam Burnett (Newcastle), Sarah Bell (Kegworth), Marco Pierre White, Edward Lloyd (Chester) and winner Vicky Wainwright (Chester)

Vicky…

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POST DATE:24 June 2016

Marco Pierre White launches new Italian restaurant concept

Bardolino Pizzeria, Bellini & Espresso Bar is our fifth branded Marco Pierre White restaurant.

Bardolino Bristol opened at the end of June at DoubleTree by Hilton Cadbury House and Bardolino Birmingham opened at The Cube, Birmingham in July.

Bardolino has particular poignancy for Marco…

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POST DATE: 3 June 2016

Grilled 8oz salmon steak with béarnaise sauce

Roast wine tomatoes, fresh pomme frites

When it comes to salmon, let’s keep it simple. You will find this delicate and tasty dish on the new steakhouse menu, but why not give it a go at home. Impress your guests with homemade béarnaise sauce, we’ll tell you how to do it right.

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POST DATE:24 May 2016

Chicken à la forestiere

Roast chicken supreme, wild mushrooms, wilted baby spinach, potatoes dauphinoise.

Why not turn a boring roast into something that glistens on the plate. Though before you go ahead and try making this master piece why not come as try it at one of steakhouses. We just launched our new menu…

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POST DATE:17 May 2016

Warm baked camembert

Toasted sourdough, roast vine tomatoes

To help launch out new steakhouse menu were giving some in house recipes for the classic favourites. Check out this indulgent starter.

There’s nothing like getting together with friends and family and enjoying an oven baked camembert, ripping…

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POST DATE:12 May 2016

Yellowfin tuna steak with panzanella salad

Cherry tomatoes, capers, croutons, red onion, fresh basil, merlot dressing

Well it’s getting close to summer and you’re going to want to have light, tasty dishes to fill you up… and get you beach ready. The new Steakhouse menu is seeing this meaty tuna steak for those who want an alternative…

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